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Avinash Bhat

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indian-cuisine

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Summary Answers Questions Tags Badges Bookmarks Bounties Reputation All actions

16 Answers

Votes Activity Newest
18
Does paneer have to be cooked?
May 18 '11 at 3:01
16
Papadum sauces - making my own
Jun 29 '11 at 14:05
9
How spicy is authentic, traditional Palak paneer?
Oct 31 '11 at 19:53
8
What exactly is “vegetable shortening”?
May 2 '13 at 12:38
8
Is there any advantage to adding salt to onion while frying?
Nov 6 '11 at 16:12
8
How do I make paneer firm and chewy like in the restaurant?
Aug 10 '11 at 19:08
8
What type of yoghurt should I use for making curry?
May 16 '11 at 17:57
6
What is chickpea flour used for?
Mar 1 '11 at 1:24
5
Difference between cooking vegetable curries in a pressure cooker and a wok?
Nov 14 '11 at 14:12
5
Can I use green cardamomm pods and ground cardamom interchangeably?
Sep 27 '11 at 13:28
5
How do you make paneer?
Feb 11 '11 at 23:33
4
How does the process of tempering in indian dishes generally work?
Apr 30 '19 at 17:23
4
What can I cook for Indian guests without trying to mimic Indian cuisine?
Jun 1 '11 at 20:59
2
Baking naan without an oven?
Feb 4 '13 at 19:14
1
What is the appropriate lentil-to-water ratio for stovetop lentils?
Jun 18 '13 at 2:57
1
How can I get more flavorful jasmine rice?
Jul 21 '11 at 17:59
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